Fillet Steaks

Fillet Steaks x 2

Regular price £25.00 £19.50 Sale

Likely the most exceptional steak you'll ever savour. This double boneless fillet offers a velvety flavour that practically dissolves on your palate, making it an absolute delight to indulge in. Renowned chefs at some of the finest dining establishments in the United Kingdom hold a special fondness for the fillet steak, and you can experience its exquisite taste first-hand.

Package Size
Each package contains two steaks, with an approximate weight of 200 grams per steak.


Fillet steak, also known as beef tenderloin, is a tender and lean cut of beef that can be cooked in various ways. Here are some popular cooking methods for fillet steak:

1. **Pan-Seared Fillet Steak**:
- Season the steak with salt and pepper.
- Heat a skillet or frying pan over high heat until it's very hot.
- Add a small amount of oil (such as vegetable or canola oil) to the pan.
- Place the fillet steak in the hot pan and sear for 2-4 minutes on each side for medium-rare, depending on thickness.
- Rest the steak for a few minutes before slicing and serving.

2. **Grilled Fillet Steak**:
- Preheat your grill to high heat.
- Season the steak with salt, pepper, and any desired seasonings.
- Place the steak on the hot grill and cook for 3-5 minutes on each side for medium-rare.
- Rest the steak for a few minutes before slicing.

3. **Oven-Roasted Fillet Steak**:
- Preheat your oven to 400°F (200°C).
- Season the steak and sear it in a hot skillet with some oil for 2 minutes on each side.
- Transfer the steak to an oven-safe dish or pan and roast in the preheated oven for about 5-10 minutes, depending on the desired level of doneness.

4. **Sous Vide Fillet Steak**:
- Seal the seasoned fillet steak in a vacuum-sealed bag.
- Cook the steak in a water bath using a sous vide machine at the desired temperature (typically around 130-135°F or 54-57°C for medium-rare).
- After sous vide cooking, you can finish the steak by searing it in a hot skillet or on a grill for a minute or two per side for a nice crust.

5. **Steak Diane (Pan Sauce)**:
- Pan-sear the fillet steak as mentioned in the pan-seared method.
- Remove the steak from the pan, and in the same pan, add butter, shallots, mushrooms, Dijon mustard, Worcestershire sauce, and brandy.
- Create a flavorful sauce and return the steak to the pan to coat it with the sauce.

Remember that the cooking times may vary depending on the thickness of the steak and your desired level of doneness. It's always a good idea to use a meat thermometer to check the internal temperature. The USDA recommends a minimum internal temperature of 145°F (63°C) for safety, but many prefer fillet steak cooked to medium-rare, which is about 130-135°F (54-57°C).

The nutritional value of fillet steak can vary depending on the specific cut, cooking method, and any added seasonings or sauces. However, here's a general approximation of the nutritional content for a 3.5-ounce (100-gram) cooked fillet steak:

- Calories: Approximately 143-150 kcal
- Protein: About 26-30 grams
- Total Fat: Approximately 3-4 grams
- Saturated Fat: Around 1-2 grams
- Monounsaturated Fat: About 1 gram
- Polyunsaturated Fat: Less than 0.5 grams
- Cholesterol: Approximately 60-70 milligrams
- Iron: About 2-3 milligrams (around 15% of the recommended daily intake)
- Zinc: Approximately 5-6 milligrams (around 45% of the recommended daily intake)
- Selenium: About 15-20 micrograms (around 25% of the recommended daily intake)

Please keep in mind that these values are approximate and can vary based on factors such as the cut of the steak and the cooking method used. Additionally, any additional seasonings, sauces, or butter used in cooking can affect the nutritional content.